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It's that time of year to start dining outside. Here's 5 great patios in CT to eat at

As summer inches closer and weather begins to improve, it's time for Connecticut diners to start thinking about taking their evening meal outside. ....

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Top Chef 21 episode 2 recap: Living the High Life

The cheftestants had to make fine dining versions of potato chips, mixed nuts, pretzels and more. ....

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Wishing for a fairy-tale Christmas

DESSERT for dinner? Why not, when a whimsical spread of Snow White-themed cupcakes, sable cookies and popsicle cakes is attractive enough to tempt diners to head directly to the dessert table. ....

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Tyler & Downing's Eatery in Anamosa now in its fourth generation

Tyler & Downing Grocery & Meats was an Anamosa institution for more than 100 years. ....

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Grilled Rack of California Lamb with Collard Almond Pesto

1/3 cup roasted almonds
½ cup extra-virgin olive oil, plus 1 tablespoon
Kosher salt, to taste
1 California rack of lamb, 6–8 bones, cleaned
Directions for Grilled Rack of California Lamb
Prepare gas or charcoal grill for indirect grilling. Keep one side of grill hot.
To make pesto, add collard greens, garlic, Parmesan, lemon juice and zest, almonds, ½ cup olive oil and 2 tablespoons warm water to food processer. Blend until combined. Season with salt and pepper, to taste. Set aside half of pesto for serving.
Season rack of lamb with salt and pepper, and drizzle with remaining olive oil. Place lamb, meat side down, on hot part of grill. Cook until meat is well marked, about 2 minutes. Flip and cook until bone side is well browned, about 4 minutes. Move lamb, bone side down, to cooler side of grill. Brush with half of pesto. Close grill lid and cook to desired temperature, about 10–15 minutes for medium-rare (145˚F on probe thermometer). ....

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